Shrimp, avocado, and veggies wrapped in lettuce for a flavorful, light and wholesome meal.
# Components:
→ Seafood
01 - 14 oz medium shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/4 teaspoon salt
06 - 1/4 teaspoon black pepper
→ Vegetables & Greens
07 - 1 large head butter lettuce or romaine, leaves separated and washed
08 - 1 ripe avocado, diced
09 - 1/2 small red onion, thinly sliced
10 - 1 small cucumber, julienned
11 - 1 small carrot, julienned
12 - 8 cherry tomatoes, halved
13 - 2 tablespoons fresh cilantro, chopped
→ Sauce
14 - 2 tablespoons mayonnaise (avocado mayonnaise for dairy-free option)
15 - 1 tablespoon lime juice
16 - 1 teaspoon hot sauce (optional)
# Directions:
01 - Pat shrimp dry with paper towels. Combine shrimp with olive oil, smoked paprika, garlic powder, salt, and black pepper in a mixing bowl, tossing to coat evenly.
02 - Preheat a large skillet over medium-high heat. Add shrimp in a single layer and sauté for 2 to 3 minutes per side until shrimp turn pink and opaque. Remove from heat and set aside.
03 - In a small bowl, whisk together mayonnaise, lime juice, and hot sauce until smooth.
04 - Arrange lettuce leaves on a large serving platter. Fill each leaf with cooked shrimp, diced avocado, sliced red onion, julienned cucumber, julienned carrot, and halved cherry tomatoes.
05 - Drizzle assembled wraps with prepared sauce and sprinkle with chopped cilantro. Serve immediately.
